I spent a glorious week in the Sierra Nevada Mountains in our little cabin. To get there we have to go through the central valley of California, the fruit basket of our nation. Many farms sell their produce on site . Right now the apricots are ripe and I couldn't resist. So here I was with pounds and pounds of wonderful apricots, 2 boxes to be precise.
First I gave all my neighbors and friends some, then I made jam with 10 pounds. I used Alice Water's recipe from her "Chez Panisse Fruit Book." I loved the first batch so much that I made another one. I tweaked her recipe by using less sugar and more lemon juice.
Each time I doubled her recipe. The first time I let the apricots and sugar stand overnight in a covered bowl , stirring several times. For the second batch I let the apricots and sugar stand for a couple of hours but I added the juice of a lemon . This time I stirred often and the sugar dissolved faster.
I like my jam soft with pieces of fruit.
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WELCOME TO SUNNY COVE CHEF
Thank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.